Salt & Lavender

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One Pan Creamy Gnocchi with Sausage

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This one pan creamy gnocchi with sausage recipe is an easy, quick, and incredibly delicious comfort food meal. Ready in 30 minutes!

This one pan creamy gnocchi with sausage recipe is an easy, quick, and incredibly delicious comfort food meal. Ready in 30 minutes!

It’s time for another simple gnocchi recipe! My creamy spinach and mushroom gnocchi recipe has been doing really well (it is delicious), so I made a creamy tomato gnocchi recipe recently as well.

Those two recipes are vegetarian, so I decided to make one for the meat lovers out there.

I’m super excited about this one too!

What kind of gnocchi to use?

I buy the shelf-stable potato gnocchi found in the pasta aisle of most major grocery stores.

This one pan creamy gnocchi with sausage recipe is an easy, quick, and incredibly delicious comfort food meal. Ready in 30 minutes!

Like the other gnocchi recipes, this Italian sausage gnocchi is a one pan wonder as well. No need to boil the gnocchi in a separate pan because it all cooks in the sauce.

Fewer dishes!

And this sauce is lip-smackingly good. It’s tomato-based, creamy, garlicky, and the pieces of Italian sausage take the flavor to the next level. Total comfort food.

You know me… I love me some creamy sauces every now and then. πŸ˜‰

Pro tip: If you can’t use white wine for whatever reason, try replacing it with chicken broth + 1/2 teaspoon Dijon mustard.

Have you tried my Sausage, Kale, and Gnocchi Soup or my Easy Chicken Gnocchi Soup?

This one pan creamy gnocchi with sausage recipe is an easy, quick, and incredibly delicious comfort food meal. Ready in 30 minutes!

This creamy gnocchi recipe has received a lot of love since I first posted it – one sweet reader said: “This was fantastic and my family loved it!” 

More one-pan gnocchi recipes you may like:

This one pan creamy gnocchi with sausage recipe is an easy, quick, and incredibly delicious comfort food meal. Ready in 30 minutes!

Hope you love this easy gnocchi recipe!

Questions? Don’t hesitate to ask.

This one pan creamy gnocchi with sausage recipe is an easy, quick, and incredibly delicious comfort food meal. Ready in 30 minutes!
5 from 18 votes
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One Pan Creamy Gnocchi with Sausage

This one pan creamy gnocchi with sausage recipe is an easy, quick, and incredibly delicious comfort food meal. Ready in 30 minutes!

Course Main Course
Cuisine Italian
Keyword gnocchi with sausage
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Salt & Lavender

Ingredients

  • 8.8 ounces Italian sausages (cut into bite-size pieces) see recipe notes
  • 1/2 small onion chopped finely
  • 4 cloves garlic minced
  • 1/3 cup dry white wine (e.g. sauvignon blanc)
  • 1 (14 fluid ounce) can diced tomatoes with juices
  • 1 cup heavy/whipping cream
  • 1 pound uncooked potato gnocchi
  • 1/2 cup freshly grated parmesan cheese
  • Handful fresh basil torn
  • Salt & pepper to taste

Instructions

  1. Prep your sausage and onion.Β Feel free to take the sausage meat out of the casing if that's easier than cutting it.

  2. SautΓ© the sausage pieces and onion in a skillet on on medium-high heat for 7-10 minutes, or until the sausage and onions are lightly browned.
  3. Add the garlic to the pan and sautΓ© for 30 seconds, or until fragrant.Β 
  4. Add the wine and let it cook for about a minute.
  5. Stir in the diced tomatoes, cream, and gnocchi. Once the sauce starts to bubble again, cover the pan and reduce the heat to medium. Cook for 5 minutes.Β 
  6. Uncover the pan, give it a good stir, and let it cook for another few minutes, or until the gnocchi has cooked through and is nice and soft and the sauce has thickened to your liking.
  7. Stir in the parmesan cheese, basil, and salt & pepper, to taste. Serve immediately.Β 

Recipe Notes

  • There is no need to pre-cook the gnocchi. It'll cook right in the sauce.Β 
  • I bought a pack of 5 mild Italian sausages (Johnsonville brand) and used half of it for this recipe. Anything around the 8-10 ounce or so mark would work. Feel free to substitute with spicy Italian or another similar variety of sausage.Β 

Reader Interactions

Comments

  1. amy says


    The flavors you’ve packed into this dish look and sound amazing! I love your photography style. You really make me want to try everything I see on your website πŸ™‚

    Reply

  4. Lori says


    This was fantastic and my family loved it!
    Recipe is easy to double. I added a little Worcestershire sauce and that’s all I changed.

    Reply

  6. Gez says

    Cooked the gnocchi and sausage using spicy Italian sausage form my amazing local deli soooo good it was amazing thanks for the recipe

    Reply

  8. Jenna says

    They don’t sell gnocchi in my town’s grocery store. Could I substitute for regular pasta? Just wondering how the cooking time would change… Thanks!

    Reply

    • Natasha says

      Hi Jenna! Gnocchi is made from potatoes so it’s really quite different than regular pasta. I would have to do some testing to figure out how a one pan meal like this would work with regular pasta (I’d probably have to add more liquid). Maybe cook the pasta separately and just make the creamy sausage sauce?

      Reply

  9. Lisa says

    This was so good and everyone in the family loved it! Rich and delicious. Definitely comfort food. Can I substitute milk for the whipping cream?

    Reply

    • Natasha says

      Hi Lisa! I’m so glad everyone enjoyed it. You could try substituting milk in, but the sauce may be quite a bit more watery and less creamy. You may need to adjust cooking time accordingly to let it cook down a bit more and thicken up. Maybe try half-and-half instead? Or experiment and let me know how it goes haha.

      Reply

  10. Meghan says

    This may be a silly question, but do you use boxed gnocchi or fresh? Also, can a dense pasta such as gemelli be substituted if gnocchi is unavailable? Thanks! Can’t wait to try this!

    Reply

    • Natasha says

      Hi Meghan! Not a dumb question at all. I buy the gnocchi that’s found in your standard pasta aisle in a grocery store. It’s usually packaged in those see-through containers. If you can get your hands on fresh gnocchi, then even better! I’m not sure I’d do gemelli unless you cook it separately first. Reason being, the gnocchi is made of potatoes and tends to release quite a bit of starch while still cooking really quickly. Pasta will too, but I’m not confident that the one pan method will work without adding extra fluids (and that requires some testing vs. me just guessing). Hope this helps and that you enjoy the recipe!

      Reply

  12. Bob Swensen says

    Fantastic, I added mushrooms and spinach. Changed nothing else. The flavors melted together well, next time I’ll try adding some crushed red pepper.

    Reply

  13. Ruth says


    I made this dish last night, and it was fabulous! The only thing I changed was I added some mushrooms. But sauce perfect, as was everything else, AND I shared to my FB list. Many thanks

    Reply

    • Natasha says

      I think frozen gnocchi should work fine, you just may need to cook it for a little longer. I’d probably reduce the heat a tad and cook it for a few more minutes.

      Reply

  18. Elizabeth Hooven says


    This was sooooo good! I doubled the sausage using Italian style chicken sausage and doubled the onions. It was even a hit with my 16 year old son and he is SUPER picky! Definitely a winner and new addition to the recipe book!

    Reply

  19. Sandy says


    Really, really good. I used sweet Italian and will try it next with hot Italian. I doubled the Parmesan cheese πŸ™‚

    Reply

  20. Nova says

    It’s very tasty but next time I will cook the gnocchi separate. I make my own gnocchi and cooking it with the sausage and sauce turned them into a gluggy mess. Live and learn.

    Reply

    • Natasha says

      Hmm that’s a shame! Good to know that this method works best with the store-bough gnocchi. Glad you liked the taste at least!

      Reply

  21. Michelle says


    This was crazy easy and so delicious with hot Italian sausage, my family all loved it! Thank you so much for a tasty and easy weeeknight recipe!

    Reply

  23. Vincent F Congemi says

    As far as substitute for using regular pasta is the cook it to a few under al dente and finish in the sauce. This way the pasta will get a chance to soak up the sauce as it finishes cooking. . Maybe add a few spoons of the starchy pasta water.

    Reply

  24. Kat says

    This recipe is absolutely amazing!

    As soon as we tried this, we *loved* all the spicy creaminess this has to offer; it’s *so* much better than boring marinara flavor of lots of Italian sauces. We had never made anything with gnocchi, but we have sought out other recipes that include these “bouncy potatoes” (my husband’s nickname for gnocchi) thanks to this dish.

    This quickly became one of our favorite recipes and is now in our regular rotation–I can’t even count how many times we’ve made it over the past year! Thanks so much for creating and sharing this!

    Reply

    • Natasha says

      Aww thank you for taking the time to leave this sweet comment! Bouncy potatoes lol love it. So happy this recipe is a regular for you!!

      Reply

    • Natasha says

      Hi Joy! It’s a really quick stove top recipe, so I don’t recommend it. I think that the gnocchi may get rubbery, the sauce would probably become gloopy from the starch if you cook it for hours, and you’d have to brown the sausage anyway, so dirtying up a Crockpot would just add another unnecessary step. If you wanted to cook it the usual way and keep it warm in the Crockpot to serve a bit later, that would probably be fine, though.

      Reply

  27. Carol says

    Do you use uncooked sausage? And you cook it with the casing, which always seems tough to me. I just don’t think I’ve ever seen 8oz pkg Italian sausage so sure wish you’d take a photo or give an exact name of the product. Is it fresh or frozen?

    Reply

    • Natasha says

      Hi Carol! Yes, I used uncooked sausage. You can definitely take it out of the casing… I usually end up doing that too. Do you live in the USA or Canada? I use the Johnsonville brand. I am pretty sure they’re shipped frozen, but I always used it thawed. Here’s a link to what I use: https://www.johnsonville.com/products/mild-italian-links.html πŸ™‚ I just went back to my recipe notes, and I used half a pack of the Johnsonville sausages (so 250g or 8.8 ounces). I will update the recipe to make it more clear – my apologies and thanks for bringing this to my attention.

      Reply

  28. Lauren says


    We made this last night and it instantly became one of our favorites! It was quick, easy and delicious!

    Reply

  31. Tara says

    Made this last night and it’s a keeper. I added kale but otherwise made it exactly as written. Thanks for sharing!

    Reply

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